Philosophy of Food Study Questions

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JAN 19

First Day - No Study Questions

JAN 24

1. How does Nestle show that US Government nutrition advice is limited by political considerations?

2. What are the main facts about the emergence of diseases cause by bad nutrition in the last 30 years?

3. What are the main trends in the food industry during the past 3-4 decades?

JAN 26

1. What is nutritionism and how does Pollan think it helps explain what's wrong with our food culture?

2. What is the place of food in an account of human culture? How does food create "man" and the nature/culture division?

JAN 31

1. What is "cucina" and how has it been disrupted in contemporary US food culture?

2. Give examples of the sorts of bad inferences that nutritionism helps us make when thinking about food.

3. What are some of the problems with and limits of various types of nutritional studies?

4. What is distinctively new in the modern restaurant?

FEB 2

1. What were some of the culturally specific features of the "social field" or "scene" of the first modern European restaurant? Use the concept of "scene" and "public eating" to give a parallel analysis of US food restaurant and public eating culture.

2. Identify some of the values that could frame an ethical analysis of food sourcing as well as some of central concerns about specific foods and the conditions of their production.

FEB 7

1. What is Pollan's case against industrial food in Section 2 of In Defense of Food?

2. How do Pollan and Nestle add detail to the 20th century history of awareness of diet based diseases and, in Nestle's case, the emerging consensus in the late 80s on nutrition?

FEB 9

1. What does Pollan mean by eating algorithms and how does he specific a diet without lots of technical information?

2. What was the 1991 food pyramid controversy?

3. How do you represent a healthy diet graphically?

MAR 14

Spring Break

MAR 16

Spring Break